Dessert Recipes

Dairy Hollow House almond pie with browned butter, corn syrup, honey, almond extract, and toasted almonds. Like pecan pie's nutty, elegant cousin.

Devil's food cake bakes a deep cocoa layer cake with a separated-egg method for extra lift, then tops it with classic boiled chocolate fudge frosting. A tall, old-fashioned chocolate showstopper.

Double cappuccino heaven is a mocha angel food cake bursting with espresso and cocoa, finished with a fluffy marshmallow frosting. Fat-free, light as a cloud, and rich in coffee flavor.

Espresso tuiles with whole coffee beans, pecans, brown sugar, and corn syrup. Crispy, lace-like French cookies shaped into elegant curves while still warm.

I made this chocolate chip pecan pie with a homemade buttery and flakey pie crust. When it hit the dinner table, it vanished within a flash, so the pie must be good then :)

Old-fashioned sweet potato pie with brown sugar, butter, corn syrup, and vanilla baked in a flaky pie shell. A two-temperature baking method ensures a set, silky custard filling.

Fluffy pink grapefruit frosting is a seven-minute frosting made with egg whites, sugar, and grapefruit juice beaten over a double boiler into billowy, citrus-scented peaks.

Homemade fondant: a soft, moldable butter-and-sugar candy center ready to flavor, shape, and dip in chocolate. Old-school candy-making in four ingredients, no thermometer needed.

Giant raisin oat cookies with oat bran, rolled oats, plump raisins, and a hint of orange zest baked into hearty cookies the size of saucers. Wholesome breakfast or lunchbox treat.

Ginger molasses cookies rolled in cinnamon sugar with a crackled top. Loaded with ginger, cloves, and cinnamon for bold spice. Underbake for soft centers or bake full for snaps.

Gingerbread cut-out cookies with molasses, ginger, cinnamon, and cloves, plus a homemade egg white decorating frosting. A classic holiday cookie for decorating with kids.

No-bake peanut butter cereal clusters made with corn syrup, sugar, and Special K. Just 4 ingredients, no oven, and ready to eat in 25 minutes. A kid-friendly classic.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

Hazelnut double fudge pie with cocoa, chocolate chips, hazelnut liqueur, and cream baked in a flaky shell. Dense, wet-brownie texture with intense fudge richness. Slice thin, it's that decadent.

Jam Jams are old-fashioned sandwich cookies made with brown sugar and corn syrup, rolled and cut, then filled with apple butter or raspberry jam.

Macadamia pie swaps pecans for buttery Hawaiian macadamia nuts in a classic corn syrup and brown sugar custard. Crisp salted nuts on top, gooey caramel below in a single-crust shell.